Crock Pot Cheesy Potatoes from Real Potatoes

Crock Pot Cheesy Potatoes AKA Crack Potatoes or Funeral Potatoes are so easy and so good. From scratch with real raw potatoes, no frozen potatoes here. A wonderful side dish for any meal.

Jump to:

• 🥔The Potatoes
• ♨️The Crock Pot
• ✔️Tips
• 📖Potato Recipes
• 🔪Instructions
• 📖 Recipe

Introduction and My Rating

One of the common searches that bounce into my site is for crock pot shredded pork tenderloin. I didn't have one, but a "fake" pulled pork in a crock pot would be good eats for a few days. So I came up with Crock Pot Shredded Pork Tenderloin.

I was walking around the local market and trying to avoid the chips as a side dish. I would love cheesy potatoes but time and work restraints were an issue.

I based this on our old family recipe Old Fashion Cheesy Potato Casserole that is reserved for special occasions since it is too much work.

You have to boil the potatoes, peel the potatoes, cool the potatoes, shred the potatoes, mix with other things and bake. I have done it but usually, it is a "team" activity. My popular Cheesy Cauliflower Casserole is also based on that recipe.

My plan: start with a pound of potatoes peeled and cut into small cubes. Cook in a slow cooker for a few hours until done. Now mash, add the goodies and cook for another 30 minutes or so.  You can handle this.

My Rating

I so love a great potato casserole.

🥔The Potatoes

I don't like frozen potatoes of any type for recipes like this. There are definite taste and texture issues. It is ok with frozen, but it is fantastic with cooking your own potatoes.

We usually use Russet potatoes, but any potato type will do. You just need to get the size of the chunks to about 1 inch.

♨️The Crock Pot

The thicker the contents, the longer the cooking time. With the one inch cubes, it is best to keep it as one layer. So a large crock pot is best.

If you need to use a smaller crock pot or you increase the recipe size, you need to check the temperature of the cooked potatoes before mixing. It needs to be 190° or more.

✔️Tips

Make It Crack Potatoes

Bacon is a great addition to this but not really necessary. Just cook 2-3 slices of bacon, crumble, and add to the casserole during mixing.

Storage

Good refrigerated for 3-4 days or frozen for 3-4 months.

📖Potato Recipes

Easy Roasted Red Potatoes

Crispy Smashed Potatoes

Parmesan Baked Potatoes

Twice Baked Potatoes

🔪Instructions

Simple ingredients.

Start by peeling and cubing about 1 pound of potatoes. I used two large russets, but three medium would be just right. Make the cubes about 1-inch size.

Spray a large crock pot with PAM and toss them in.

Spread evenly and cook on high for two hours. You want an internal temperature of 190° or more for the potatoes. It may take longer than 2 hours if you need more than one layer or have bigger pieces of potato. Also, there are variations in crock pots.

Mash the potatoes in the crock pot.

Clean and slice six green onions.

Sprinkle with one teaspoon coarse salt, ½ teaspoon pepper. Add the sliced green onion, 1 cup sour cream and one cup shredded cheddar cheese. Add cooked bacon or other things at this point. Mix until combined and then smooth over the bottom of the crock pot.

Cook 30 minutes more on high.

Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!

📖 Recipe

Crock Pot Cheesy Potatoes from Real Potatoes

From Dan Mikesell AKA DrDan

Crock Pot Cheesy Potatoes AKA Crack Potatoes or Funeral Potatoes are so easy and so good. From scratch with raw real potatoes, no frozen potatoes here. A wonderful side dish for any meal.

3.96 from 23 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 5 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 35 minutes

Servings #/Adjust if desired 4 large

Ingredients

US CustomaryConvert to Metric

• ▢ 1 pound potatoes - raw
• ▢ 6 green onions
• ▢ 1 teaspoon coarse salt
• ▢ ½ teaspoon pepper
• ▢ 1 cup sour cream
• ▢ 1 cup cheddar cheese - shredded
• ▢ 2-3 strips cooked bacon - optional

Instructions

• Start by peeling and cubing about 1 pound of potatoes. Two large russets or three medium would be just right. Make 1-inch cubes
• Spread evenly in the bottom of a large crock pot sparyed with PAM.
• Cook on high for two hours. You want an internal temperature of 190° or more for the potatoes. It may take longer than 2 hours if you need more than one layer or have bigger pieces of potato. Also, there is some variation in crock pots.
• Mash the potatoes in the crock pot.
• Clean and slice six green onions.
• Sprinkle with one teaspoon coarse salt, ½ teaspoon pepper. Add the sliced green onion, 1 cup sour cream and one cup shredded cheddar cheese. Add cooked bacon or other things at this point. Mix until combined and then smooth over the bottom of the crock pot.
• Cook 30 minutes more on high.

Recipe Notes

Pro Tips

1. Use a large crockpot to make the thickness of the potatoes less.
2. Ues the potatoes you want.
3. Cook the potatoes to 190° or more. It may take longer if you need to pile up the potatoes. Also, crock pots can vary so the potatoes need to be fully cooked before proceeding with mashing. It may take longer than the 2 hours.
4. Add 3 strips of cooked chopped up bacon with the sour cream if you want.
5. Good refrigerated for 3-4 days. Or frozen for 3-4 months.

Have More Questions?Make it Perfect First Time and Every Time. Don't miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 289 kcalCarbohydrates : 26 gProtein : 12 gFat : 16 gSaturated Fat : 10 gCholesterol : 50 mgSodium : 225 mgPotassium : 672 mgFiber : 2 gSugar : 1 gVitamin A : 651 IUVitamin C : 10 mgCalcium : 312 mgIron : 1 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Side Dish

Cuisine :American

Editors Note: Originally Published July 6, 2014. Updated with expanded options, refreshed photos, and a table of contents to help navigation.